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Leek, mushroom and mature cheddar gnocchi

Name: Leek, mushroom and mature cheddar gnocchi
Prep time: 25 min
Total time: 25 min
Yield: Serves 2
Ingredients: 20g salted butter; 1 tsp olive oil; 1 leek, sliced; 120g mushrooms, sliced; 1 large garlic clove, crushed; 500g pack gnocchi; 80ml double cream; 80g extra mature cheddar, finely grated; 20g walnuts, toasted and chopped

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 23 Dec 22
Updated: 18 Mar 24

Leek, mushroom and mature cheddar gnocchi

This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

Easy
January 2023

Test kitchen approved

Serves 2
Hands-on time 25 min

This easy leek gnocchi with mushrooms, roasted walnuts and a seriously cheesy cream sauce is comfort food in a bowl. Embrace the comfort of this Britalian mashup on a cold winter night.

Broccoli gnocchi (broc gnoc!) is another easy option for busy evenings.

Nutrition: per serving

Calories: 937kcals
Fat: 55.4g (29.3g saturated)
Protein: 25g
Carbohydrates: 79g (4.5g sugars)
Fibre: 11.3g
Salt: 1.9g

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Ingredients

20g salted butter
1 tsp olive oil
1 leek, sliced
120g mushrooms, sliced
1 large garlic clove, crushed
500g pack gnocchi
80ml double cream
80g extra mature cheddar, finely grated
20g walnuts, toasted and chopped

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Method

Heat the butter and oil in a large frying pan over a low-medium heat, then cook the leeks for 10-12 minutes until tender and starting to caramelise. Add the mushrooms and garlic, increase the heat to medium and cook for 2-3 minutes until the mushrooms have softened.
Meanwhile, cook the gnocchi in a pan of salted water until al dente according to the pack instructions.
Stir the cream into the pan of leeks along with half the cheddar. After a minute, stir in the gnocchi and season, then divide between plates. Scatter over the remaining cheddar and the walnuts to serve.

Recipe from January 2023 Issue

Nutrition

Nutrition: per serving

Calories: 937kcals
Fat: 55.4g (29.3g saturated)
Protein: 25g
Carbohydrates: 79g (4.5g sugars)
Fibre: 11.3g
Salt: 1.9g

delicious. tips

Nuts roasted in the oven, rather than toasted in a pan, have a richer, deeper flavour. Rather than turning the oven on just to roast them, roast nuts alongside other meals, leave to cool then store in a jar or airtight container ready to sprinkle over dishes (like this gnocchi!).

You can make this with pasta rather than gnocchi if you prefer – it works well with conchiglie. Swap the cheddar for stilton if you like, although you won’t need as much.